Lunch Was Better at Grandpa's House
Lunch today looks a lot different than when our grandfathers were in the kitchen. He didn't need fancy ingredients or complicated recipes to put together a satisfying lunch. Whether he used leftovers from Sunday dinner or made something from nothing in the fridge, he knew how to make a decent sandwich. Don’t turn up your nose at the humble option, either; they offer plenty of variety, and if you know what you’re doing, they can be great lunches every day of the week! Come with us as we explore the 20 best things grandpas everywhere put between two slices of rye.
1. Fried Bologna Sandwich
Bologna tasted even better after a few minutes in a hot skillet, and no one knew that better than old-timers. All you needed to do was fry a thick slice until the edges browned, then place it between two pieces of white bread with yellow mustard. Sometimes Grandpa would even throw on a slice of American cheese, but it was perfectly fine without it.
2. Liverwurst and Onion Sandwich
Try not to get too grossed out by the idea of this one! Long before turkey became the preferred deli meat, liverwurst was a perfectly respectable filling. Grandpa would spread a generous layer onto rye bread, adding raw onion and a little spicy brown mustard for a pop of flavor. It wasn’t everyone’s favorite, but it tasted better than people gave it credit for.
3. Meatloaf Sandwich
Have you ever had meatloaf so good you couldn’t wait to have it again the next day? Exactly! Grandpa wasn't about to waste a perfectly good slice. He'd tuck the cold meat between sturdy pieces of bread, usually with ketchup or a little mayo. It might have even gotten the skillet reheat as well.
4. Egg Salad Sandwich
Egg salad sandwiches aren’t some relic of the past, but they still don’t get as much attention as they deserve! A few hard-boiled eggs provide enough filling for several lunches throughout the week, so don’t be shy about indulging. After chopping them, mix in mayo, yellow mustard, salt, and pepper before spreading the mixture over soft sandwich bread.
5. Roast Beef and Horseradish Sandwich
You don’t need Arby’s to lock in a delicious roast beef sandwich—Sunday's roast beef works just fine! Thin slices of cold beef went onto rye bread with a little horseradish and mustard for just enough flavor to give it new life. It was particularly satisfying for anyone who appreciated stronger flavors without needing an elaborate recipe.
6. Grilled Cheese Sandwich
We often talk about grilled cheese sandwiches, but when was the last time you really rocked one for lunch? Well, there’s no time like the present! It’s easy to make: butter the outside of two slices of white bread, sandwich cheese between them, and cook everything until golden brown. If you have a thermos, no one’s stopping you from bringing tomato soup along, either.
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7. Sardine Sandwich
Canned sardines were an affordable pantry staple, and though the smell isn’t great, the canned stuff is pretty deceptive. It’s tastier than you think! Grandpa used to mash the fish with lemon juice before spreading it over toasted bread with a few onion slices, and it might be time to revive the simple dish.
8. Peanut Butter and Banana Sandwich
We’ve talked a lot about meat, but not every sandwich needs it. Grandpa sometimes preferred something sweet for a quick afternoon meal! Thick peanut butter spread over white bread was the perfect base for banana slices. Some versions even added a drizzle of honey.
9. Ham and Swiss Sandwich
Ham and Swiss is sort of like the chicken noodle soup of sandwiches: hearty, beloved, and filling! When there was leftover baked ham in the fridge, Grandpa already knew what he'd be eating the next day. It was just thick slices on rye bread with Swiss cheese and a generous amount of mustard. (Don’t be shy about adding some pickle slices.)
10. Tuna Salad Sandwich
A can of tuna, some mayo, and a little chopped celery—who knew those could make something so delicious? Grandpa did, and all he did to make this work was stir everything together with a fork, sometimes adding a squeeze of lemon juice for extra flavor! Spoon it onto white bread, and you have a tasty lunch at the ready.
11. Fried Egg Sandwich
Breakfast ingredients weren't limited to the morning, particularly when Grandpa wanted something hot without spending much time cooking. He'd fry an egg in butter, place it on toasted bread, and add a slice of cheese or some bacon. A sprinkle of black pepper usually finished the job, and it was basically breakfast in between bread.
12. Corned Beef on Rye
Grandpa didn't need a trip to the delicatessen to enjoy a decent corned beef sandwich. If you knew what you were doing, you could easily whip this up at home with thinly sliced corned beef between pieces of rye bread with spicy brown mustard. You also had options: eating it cold worked just as well as warm!
13. Pimento Cheese Sandwich
In Southern households, homemade pimento cheese was a dependable lunch option that didn't need the stove at all. Grandpa combined cheddar, mayo, and chopped pimentos before spreading the mixture generously over white bread. A dash of hot sauce sometimes snuck in there, and if you’re not afraid of heat, horseradish can also do the job!
14. Pork Chop Sandwich
If meatloaf was too valuable to compost the next day, a leftover pork chop was definitely off the table, too! Sure enough, Grandpa would remove the bone, slice the meat, and tuck it into a soft roll with mustard or a few sautéed onions. Breaded chops were also especially good reheated in a skillet; you’d get even more crispiness.
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15. Tomato and Mayonnaise Sandwich
During tomato season, Grandpa didn’t need more than his garden and a bit of mayo for a great lunch. Thick slices of ripe tomato went between pieces of white bread generously coated with mayo, followed by salt and freshly ground pepper. No, really—that was it! Adding more would’ve actually just ruined it.
16. Hot Turkey Sandwich
Thanksgiving leftovers were begging for Grandpa to do something with them, and he wasn’t afraid of the challenge. He'd arrange thick slices of roasted turkey over white bread before covering everything with hot gravy. Mashed potatoes sometimes made an appearance, but they really weren’t necessary.
17. Chicken Salad Sandwich
Whenever there was leftover roasted chicken, Grandpa turned it into lunch! How could he not? Chopped chicken mixed with mayo, celery, and black pepper made a simple salad that worked particularly well on toasted bread.
18. BLT Sandwich
We all love a good BLT, but we should credit where it’s due. Grandpa was the guy who made this what it is! He'd cook several strips until crisp, then layer them over toasted white bread with lettuce, tomato, and mayo. It was like a second breakfast, but substantially more filling than bacon and tomato on its own.
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19. Loose Meat Sandwich
In parts of the Midwest, Grandpa might have prepared a loose meat sandwich instead of focusing on traditional patties. For this one, it was just browned ground beef with onions and simple seasonings. It was then spooned directly onto a hamburger bun, with a dollop of mustard and pickle slices adding the finishing touches.
20. Braunschweiger and Mustard Sandwich
Braunschweiger was another old-fashioned lunch meat that Grandpa might have kept in the fridge for quick meals. This smoked liver sausage was best on rye or even pumpernickel bread with mustard and onions. Its distinctive flavor could divide opinions, but anyone who grew up with it remembers Grandpa’s vision.
